Celery Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the best parts of one or two sticks of celery and well wash them, cut them up in small pieces, put them in cold water, let it come to the boil, take up the pieces, wash them in cold water, and...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Whisk
- Wooden spoon
- Measuring cup
Ingredients
- cold water
- celery
- butter
- flour
- white stock
- new milk
- cream
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